International
Vegetarian Union
Vegan Greek/Middle Eastern RecipesContributed by Vegetarians and Vegans from around the world

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Greek Vegetable
MedleyFrom: Karen C.
Greenlee

Serving Size : 6

2 tablespoons olive oil -- divided

3 medium onions -- sliced

2 cloves garlic -- minced

2 pounds medium potatoes, peeled & sliced -- into 1/4" rounds

2 pounds large zucchini, sliced -- into 1/3" rounds

1 large red bell pepper, seeded & -- cut into thin rounds

1 large green bell pepper, seeded & -- cut into thin rounds

salt & freshly ground pepper to taste

1 1/2 cups plum tomatoes, coarsely chopped -- drained of juices

1/2 cup chopped parsley

1 teaspoon dried oregano

water

Heat oven to 350 degrees F.

Heat 1 tablespoon of oil in a large nonstick skillet and cook
onions and garlic until onions are softened or about 5 minutes.

In a large shallow baking dish coated with cooking spray, place
potatoes, zucchini, and peppers in one overlapping layer, alternating
them.
Season with salt and pepper and sprinkle with sauteed onions and
garlic.
Pour tomatoes evenly over layered vegetables, season with parsley
and oregano, and add remaining 1 tablespoon of olive oil.
Add enough water to come halfway up the vegetables.